Such a southern delicacy… this Tomato Pie is one of my favorite recipes for using up those home-grown summer garden tomatoes!
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Who else loves fresh garden tomatoes? This recipe is ohhhhhh so easy and simple. Serve it with a salad and dinner is DONE!
How do you store leftover tomato pie?
Tomato pie should be stored in an airtight container in the fridge for up to 2 days.
What is tomato pie?
It’s exactly that… a pie with tomatoes. Not a pizza, but a pie crust layered with tomatoes and a cheesy herb mayonnaise mixture. It’s a perfect way to turn those ripe garden tomatoes into a hearty and delicious dinner!
Enjoy! 
Originally published July 15, 2012 and updated May 22, 2018.
Tomato Pie
Prep Time: 15 minutes- Cook Time: 40 minutes
- Total Time: 1 hour 10 mins
- Yield: 8 slices 1x
- Category: Vegetarian
- Method: Bake
- Cuisine: American
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Pin RecipeDescription
Homemade southern tomato pie using fresh tomatoes and a cheesy herb mayonnaise mixture.
Ingredients
- 1 (9-inch) refrigerated pie crust
- 1/2 cup sliced green onions
- 2 pounds tomatoes, sliced
- 1/2 teaspoon salt
- 1/4 cup chopped fresh basil
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried dill weed
- 1/2 teaspoon freshly ground black pepper, to taste
- 2 tablespoons panko bread crumbs
Instructions
- Preheat your oven to 350 degrees F.
- Place sliced tomatoes on paper towels and sprinkle with salt. Allow to drain fluid for 10 minutes. Flip tomato slices, let drain for another 10 minutes and blot with paper towels to remove excess moisture.
- Allow pie refrigerated pie crust to reach room temperature while tomatoes are draining fluid. Form pie shell in pie dish and bake for 10 minutes.
- Layer tomato slices in pie shell. Reserve 5 slices for topping.
- In a large bowl, combine mayonnaise, dill weed, green onions, basil, pepper and cheeses.
- Spread mayonnaise mixture over top of pie.
- Top with reserved 5 tomato slices.
- Sprinkle panko bread crumbs evenly over pie.
- Return to oven and bake for approximately 35-40 minutes, or until lightly browned and cheese is bubbling around edges.
Jamie Wortham Ebron says
July 25, 2012 at 7:47 pmI’ve got 2 in the oven right now. I bought one a few weeks ago from a local place down east for $16!!! LOL! Thanks for the recipe!
The Blond Cook says
July 25, 2012 at 7:53 pmYay! I hope you enjoy it! My tomatoes from Mama were SUPER juicy; I’m sure she would pass some along to you while they’re going crazy! 🙂
Jamie Wortham Ebron says
July 29, 2012 at 5:17 pmOh, I would love to have some!
Sue Way says
May 22, 2018 at 6:59 pmCan’t wait to try your Tomato Pie recipe. Have you had trouble with a watery result?
Amy @ The Blond Cook says
May 23, 2018 at 6:40 amHi Sue, thanks so much! This pie wasn’t watery… I’ve tried different ways of draining the tomatoes and found that by sprinkling with a little salt, draining for 20 minutes (total) on paper towels, flipping the slices after 10 minutes and blotting them on both sides with paper towels afterwards works to keep it from being watery. I hope you enjoy! 🙂
Valerie | Valerie's Kitchen says
May 22, 2018 at 11:06 pmThis is just gorgeous! I’m so sure yours is the very best recipe out there for this classic!
★★★★★
Amy @ The Blond Cook says
May 23, 2018 at 6:40 amThanks so much, Valerie! 🙂
Irene Dimaggio says
May 23, 2018 at 6:49 amOh, oh, oh, Can’t wait to try this! I know it will be just terrific…..
I love your ideas when it comes to eating! Omg…..thanks for all you do!
Amy @ The Blond Cook says
May 24, 2018 at 5:16 amThanks so much, Irene… you made my day! Hope you enjoy it as much as I did! 🙂
Casey Best says
May 23, 2018 at 3:41 pmAmy you have done it again! Can’t wait to make this!
Amy @ The Blond Cook says
May 24, 2018 at 5:13 amThanks so much, Casey… hope you enjoy it! 🙂
Beth says
July 24, 2018 at 5:05 amThis looks delicious! I typically use Just Mayo (vegan, because I can’t have eggs)- do you think it would work here, or is the egg necessary to bind it (sorta like a quiche)? Perhaps if so, a couple flax eggs might work? Thoughts?
Amy @ The Blond Cook says
July 24, 2018 at 8:26 amHi Beth, I can’t say for sure because I’ve always used real mayonnaise in this recipe. Please let me know how it turns out if you try it. I hope you enjoy it! 🙂